Thanks for review Emilie. I have it but had not made them. Here it is:
EXPORTED FROM LIVING COOKBOOK
SECRET INGREDIENT BISCUITSThese biscuits are best with whole milk, but the recipe will work with reduced-fat milk. Don't use nonfat. Reduced-fat mayonnaise can be used, but the biscuits will be less tender and flavorful. Don't use fat-free mayonnaise.
Oven Temperature: 450°F
Servings: 6 Yield: 12 biscuits
Preparation: 11 minutes Cooking: 14 minutes Inactive: 5 minutes Total Time: 30 minutes
284 g. all-purpose flour (2 cups)
1 TBS. sugar
2 tsps. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup whole milk
3/4 cup mayonnaise
Adjust oven rack to middle position and heat oven to 450° F. Line rimmed baking sheet with parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk milk and mayonnaise together in separate bowl. Stir milk mixture into flour mixture until just combined.
Using greased 1¼ cup measure, drop 12 level scoops of dough onto prepared sheet, spacing them 1½" apart. Use small spoon, if necessary, to dislodge dough from measure. (This dough is sticky, and you may have to regrease your measure several times during portioning.) Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes. Serve.
Recipe Type: Biscuits, Bread, Breakfast and Brunch Foods, Cook's Country
Source: Cook's Country April/May 2013
Web Page:
http://www.cookscountry.com/recipes/734 ... t-biscuits